Fall Harvest Kale Salad with Maple Vinaigrette

Broccolini may look like broccoli, but it is actually a hybrid of broccoli and Chinese broccoli. It is milder in taste than broccoli and can be eaten fresh, sautéed or steamed. Ingredients:
Salad
4 cups kale, loosely chopped or torn
1 bunch broccolini, chopped
½ cup dried cherries or cranberries
Roasted walnuts or pecans (optional)

Combine the kale, broccolini, dried fruit and nuts (optional) in a large bowl. For the vinaigrette, whisk together olive oil, maple syrup, cider vinegar, lemon zest and lemon juice. Season dressing with salt and pepper; whisk until the dressing is well blended. Add vinaigrette to the salad, and toss well. Allow dressing to marinate approximately 15 minutes before serving to soften kale. Makes 4 salads.